Sarah's Vietnamese Chicken Curry - IQS Recipes

Name: Sarah's Vietnamese Chicken Curry - IQS Recipes
Ingredients: 700 g chicken thighs or chicken pieces, skin on and bone in.; 1 stalk lemongrass, minced, green ends reserved (or 1 tablespoon bought minced lemongrass).; 2 cloves garlic, minced.; 3cm knob of fresh ginger, minced (or 1 tablespoon bought minced ginger).; 2 tablespoons fish sauce.; 1/3 cup yellow curry powder or Massaman curry paste.; 1 cup chicken stock.; 2 medium sweet potato cut into 2.5cm chunks.; 1 large carrot, cut into 2.5cm chunks.; 400 ml coconut milk.; 1/2 teaspoon granulated stevia, optional.; 2 bay leaves.; 2 tablespoons arrowroot, cornflour or chia bran.; 2 green shallots, chopped.; Roti mountain bread, papadams or baguette to serve.

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Ingredients - 700 g chicken thighs or chicken pieces, skin on and bone in. - 1 stalk lemongrass, minced, green ends reserved (or 1 tablespoon bought minced

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Ingredients

700 g chicken thighs or chicken pieces, skin on and bone in.
1 stalk lemongrass, minced, green ends reserved (or 1 tablespoon bought minced lemongrass).
2 cloves garlic, minced.
3cm knob of fresh ginger, minced (or 1 tablespoon bought minced ginger).
2 tablespoons fish sauce.
1/3 cup yellow curry powder or Massaman curry paste.
1 cup chicken stock.
2 medium sweet potato cut into 2.5cm chunks.
1 large carrot, cut into 2.5cm chunks.
400 ml coconut milk.
1/2 teaspoon granulated stevia, optional.
2 bay leaves.
2 tablespoons arrowroot, cornflour or chia bran.
2 green shallots, chopped.
Roti mountain bread, papadams or baguette to serve.